This honey buckwheat bread is one of easiest loaves to make at home. Simply soak raw buckwheat groats, blend them with a few basic ingredients, and bake it into hearty, wholesome loaf with soft crumb and slightly crisp crust.
In a large bowl, add 2 cups green buckwheat groats *see notes and pour enough water to cover them. Let them soak at room temperature for minimum of 4 hours or overnight. If you soak them longer than 6 hours, recommend putting them in the fridge.
Rinse the soaked groats thoroughly 3-4 times. Strain the groats well in a fine mesh strainer.
In a high-speed blender (such as Vitamix), add soaked and rinsed buckwheat, ⅓ cup filtered water, 2 Tablespoons honey,1 Tablespoon olive oil, 1 Tablespoon apple cider vinegar, 1 teaspoon baking powder, ½ teaspoon salt. Process on high until thick consistency is achieved. Use a tamper if necessary, as the mixture will be thick.
Preheat your oven to 375°F. Prepare a loaf pan by lining it with a sheet of parchment paper. Otherwise the bread will stick to the pan. Pour the bread batter into the lines loaf pan. Sprinkle with 1 Tablespoon sunflower seeds on top.
Bake the bread for about 40-45 minutes or until the crust forms and a toothpick inserted into the center comes out clean. Allow the bread to cool for at least 10 minutes before removing it from the pan. Slice and enjoy!
Notes
Green buckwheat is raw buckwheat groats. Do not use brown buckwheat or kasha.Baking time - adjust baking time if using a different size loaf pan.Slicing - while the bread is warm, cut it into thicker slices. Once it cools down, you can slice it thinly as it will become less crumbly.